Taco Spaghetti Casserole

Marianne Gleason


An easy prep casserole that cooks in one pot before it is baked.

★★★★★ 2 votes
20 Min
15 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
A Mexican/Italian dish rolled into one casserole! This is a simple recipe that is delicious can easily be thrown together on a busy evening. The taco seasoning gives the robust flavors that you expect from taco meat. The Rotel tomatoes add a spicy kick. We loved the cooking method of the pasta, it really soaks up the seasoning flavor. While this creamy casserole is good alone, we tasted it with a little cilantro and sour cream as suggested. Delicious! A casserole recipe the whole family will enjoy.


2 lb
ground beef
2 pkg
taco seasoning
2 can(s)
Rotel tomatoes and chilies, 10 oz each
1 can(s)
tomato paste, 6 oz.
1 lb
6 c
2 c
Mexican blend shredded cheese


1Brown ground beef in a Dutch oven. Drain fat and return to pan.
2Stir in taco seasoning.
3Add Rotel, tomato paste and spaghetti.
4Cover with 6 cups of water.
5Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
6Pour spaghetti into a sprayed 13x9 casserole dish.
7Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
8You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Collection: Comfort Classics